Hong Kong Shrimp Slap Noodles + Mushroom Potstickers Kit for 4

The iconic flavors of Chef Stephanie Izard’s Duck Duck Goat in the comfort of your home! This interactive, DIY meal kit is complete with everything needed to make your very own shrimp and veggie slap noodles and mushroom potstickers. Get ready to roll up your sleeves and put your cooking skills to work! Don’t worry… the hard parts are already done for you which means more time for eating and enjoying! Each kit includes 2 products from Chef Stephanie Izard’s “This Little Goat” line of globally inspired sauces, spices and everything crunches – 1 bottle of This Little Goat went to Hong Kong sauce & 1 bag of This Little Goat went to New York everything crunch.

Since it first opened its doors in the Windy City’s Fulton Market District in 2010, few Chicago restaurants have been so consistently praised—and packed—as Stephanie Izard’s Girl & The Goat. James Beard award-winning chef Izard’s bold, globetrotting flavors defy easy categorization, but every item on her family-style menu is wildly creative and insanely delicious. Izard is renowned as one of America’s best chefs: she won Season 1 of “Iron Chef Gauntlet” and Season 4 of "Top Chef” and took home the James Beard Award for Best Chef Great Lakes in 2013. One of the best restaurants in Chicago, Girl & The Goat was a 2011 James Beard Award "Best New Restaurant” finalist.

Kits Require Home Cooking

More Details

This package serves 4 people and includes:

  • Shrimp (8 oz.)
  • Mushroom Potsticker Filling (6 oz.)
  • 6 pcs. Slap Noodle Dough
  • Potsticker Wrappers (6 oz.)
  • 1 Red Onion
  • 1 Japanese Eggplant
  • 1 Pt. Grape Tomatoes
  • 1 Head Baby Bok Choy
  • Pickled Fresnos (4 oz.)
  • 1 bunch Mint
  • 1 bunch Basil
  • 1 bottle This Little Goat Went to Hong Kong (13 oz.)
  • 1 bag This Little Goat Went to New York (2.65 oz.)
  • Potsticker Dipping Sauce (4 oz.)

Ingredients

This Little Goat went to Hong Kong – Canola Oil, Rice Wine Vinegar, Cane Sugar, Tamari Sauce (Water, Soybeans, Salt, Sugar), Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Granulated Tamari Soy Sauce (Soy Sauce (Soy Beans, Salt, Sugar) Maltodextrin, Salt), Extra Virgin Olive Oil, Shallots, Ginger, Garlic, Sambal Oelek (Red Chili Peppers, Vinegar, Salt), Salt, Cultured Dextrose, Spearmint, Spices, Molasses
This Little Goat went to New York – Wild Rice, Onions, Sesame Seeds, Canola Oil, Garlic, Poppy Seeds, Sat, Dried Chili Peppers, Rice Flour, Dried Shallots, Dried Chives
Potsticker Dipping Sauce – Soy Sauce, Sesame Oil, Red Wine Vinegar, Chili Oil, Sugar In The Raw
Mushroom Potsticker Filling – Soy Sauce, Shaoxing, Black Vinegar, Canola Oil, Shiitake Mushrooms, Scallions, Green Cabbage, Garlic, Ginger, Abc Sweet Soy Sauce, Chili Oil
Potsticker Wrappers – Korean Flour, Salt, Water
Slap Noodle Dough – Korean Flour, Salt, Water
Shrimp
Red Onion
Japanese Eggplant
Grape Tomatoes
Baby Bok Choy
Pickled Fresnos – Fresnos, Champagne Vinegar, Sugar, Salt
Mint
Basil

Instructions / Storage

  • Kit ships with ice packs, will not arrive frozen
  • Upon arrival place immediately in the fridge
  • Shrimp can be kept for 3-5 days in the fridge, or up to 6 months frozen
  • Slap noodle dough must be refrigerated after opening
  • All produce should be stored in the fridge
  • This Little Goat went to New York crunch should be kept sealed and stored at room temperature

To Serve

Make Mushroom Potstickers

  • Remove potsticker wrappers from the packaging, unstack them and place on a clean work surface. Fill a small bowl with cold water.
  • Scoop about 1 tablespoon of the potsticker filling in the center of each wrapper, leaving a small border around the edges.
  • Dip your finger in the water and wet one half of the outer edge of the wrapper (do not wet the entire outer edge or your dumplings will get soggy). Fold the edges of your potsticker into one another, enclosing the filling and creating a half-moon shape. Gently pinch the center, then fold in from the sides, crimping to enclose the filling. Repeat with remaining filling and wrappers.
  • Heat a non-stick pan or wok over medium/medium-high heat and coat with a drizzle of cooking oil. Place your dumplings in an even layer in the pan, making sure they aren’t touching or they may stick.
  • Cook, undisturbed, until the bottoms begin to turn golden brown, about 1 minute. Cover with a lid and carefully pour about 1-2 tablespoons of water into the pan, being careful of any steam that may splatter, then cover completely.
  • Continue cooking until the bottoms are crisp and deep golden brown and the wrappers turn opaque, about 2-3 minutes more.
  • Transfer to a serving plate. Top with fresh herbs and a sprinkle of This Little Goat went to New York everything crunch. Serve alongside dipping sauce.

Hong Kong Shrimp & Veggie Slap Noodles

  • Preheat the oven to 375 degrees.

Prep your veggies and shrimp:

  • Peel the onion, cut in half lengthwise, then slice crosswise into thin strips.
  • Remove the ends from your eggplant, cut in half lengthwise and cut into thin half moons, about ¼-inch thick.
  • Remove the end from the baby bok choy and roughly chop.
  • Transfer shrimp in a mixing bowl and toss with about 1 tablespoon This Little Goat went to Hong Kong sauce and a pinch of kosher salt. Set aside.

Roast your veggies:

  • Toss the onion, eggplant and tomatoes with ¼ cup This Little Goat went to Hong Kong sauce and a pinch of kosher salt.
  • Spread veggies in a single-layer on a parchment-lined baking sheet.
  • Transfer to the oven and roast until tomatoes begin to burst and eggplant and onion begin to color and soften, about 15-20 minutes.

Slap your noodles:

  • Grab one piece of slap noodle dough, flatten the dough slightly, then grab one end in each hand.
  • Stretch out the dough and slap it up and down on your kitchen counter, creating a long, flat, wide strip of noodle (when finished they should be about 3-4 feet long!).
  • Locate the center of your noodle, create a small hole with your finger and separate the dough down the middle into 2 thinner noodles. Repeat with remaining dough.

Cook the noodles:

  • Fill a large pot with salted water and bring to a boil. Fill a large bowl with ice water.
  • Place noodles in boiling water and give them a stir to keep them from sticking together.
  • Cook until noodles puff up and begin to float, about 1 – 2 minutes.
  • Using tongs, transfer cooked noodles to your bowl of ice water, or strain in a colander and transfer to the ice water bath (this will help your noodles stop cooking and remove some of the excess starch, which can cause your noodles to be gummy).
  • Once your noodles are cold, spread on a serving plate and drizzle with a bit of oil to prevent them from sticking.

Finish and serve:

  • Coat a large skillet or wok with a drizzle of cooking oil and heat over medium heat.
  • Once hot, add in the shrimp and sauté until cooked through and longer opaque, about 3-5 minutes. Transfer to a plate (do not wipe out the skillet).
  • Add another drizzle of cooking oil to the pan and heat over medium-high heat. If your noodles are still wet, dab them dry to prevent the oil from splattering. Add to your hot pan and let cook, flipping occasionally, until the noodles are golden brown and beginning to crisp up, about 2 minutes.
  • Add in the roasted veggie and bok choy, tossing to combine. Continue cooking for about 1-2 minutes more, allowing the boy choy to wilt and flavors to meld. Season to taste with salt.
  • Transfer noodles to a serving plate. Top with pickled fresnos, New York everything crunch and torn leaves of fresh mint and basil.
  • Dig in!
Download Storage and Prep Instructions

Shipping Details

  • Girl & The Goat ships Tuesday-Thursday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.

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REVIEWS

As usual the meals from the Girl and the Goat are excellent. The directions and packaging are very easy to follow
Tammy M. - Lake Oswego, OR
07/06/20
The meal was absolutely delicious. The rhubarb chimmichurri was exceptional. The pork shanks were so tender.
Nelda B. - Bellevue, WA
06/02/20
The food was excellent. Preparation directions were clear. Nice to have the extra sauce for later.
Salli C. - Jackson, MI
06/10/20
It was perfect! Arrived on time, easy to follow instructions and the freshest ingredients. The meal was a birthday surprise for my husband because we couldn’t get reservations at The Girl in the Goat when we visited Chicago a few years ago. And it was DELICIOUS!! I’m thinking of ordering the short rib meal for Fathers Day.
Michelle L. - East Northport, NY
06/08/20
We had a mix of seniors and youngsters and everyone said the Girl and the Goat pork shank was one of the best meals we've ever had. The pork fell off the bone, the sauces were delicious and the beans - the best. It was truly a wonderful experience.
Roger K. - Tampa, FL
06/03/20
Tasty recipe. Was a bit involved and challenging to follow but watching the Instagram live video helped
Justin S. - Pittsburgh, PA
07/15/20
I've ordered from 3 or 4 places via goldbelly. The Girl and the Goat's meal was an absolute 10. Absolutely felt like a restaurant meal.
Linda H. - Crawfordville, FL
07/13/20
Everything. Order was delivered on time, food was delicious and directions for preparation were very concise and easy to follow. I hope you make more meals available from this restaurant!
Jennifer M. - Sag Harbor, NY
07/22/20
Food arrived with dry ice and every item was in great shape! The food itself was THE best meal kit that we have ever had- super quality food, great taste combinations, fresh and vibrant- restaurant quality++!
Heather W. - Fountain Hills, AZ
08/11/20
So fun! Stephanie Izard was great! I felt like I was sharing the kitchen with a friend without having to share the space. The food came out delicious! She was easy to cook along with. Stephanie gave easy to do directions while also talking about the ingredients and telling us some stories along the way. Would definitely do again!
Jackie J. - Willow Springs, IL
08/23/20
Great concept - loves the online cooking class and having the box of materials shipped to my door. Did it with family on vacation - so fun!
John B. - Southgate, KY
08/23/20
Ingredients arrived on time. There were no glitches with the zoom call and it didn't feel like Stephanie was rushing things. Was a good time.
Jeff M. - Chicago, IL
08/23/20
This was the best packaged thing I’ve gotten yet. Very organized meal kit with generous portions.
Allison K. - Arlington, VA
08/23/20
Food arrived as promised for live event. Customer service very responsive and thorough.
Lisa B. - Saint Petersburg, FL
08/23/20
The zoom cooking class was awesome! Would definitely do another one. And the food was delicious!
Orli S. - Milford, NJ
08/23/20
The food was packaged well (no damage at all-and there were eggs in our order) and the food was excellent. It felt restaurant quality even though we were at home.
Andy S. - Phoenix, AZ
08/19/20
Delivery was completed and gave me the opportunity to participate in a uniquely fun and rewarding experienced.
Paul C. - Whitestown, IN
08/24/20
Most amazing purchase ever. An incredible meal (said it was for 2, but really more like 4), and over an hour with Stephanie Izard on a zoom call. What could be better?
Dan L. - Niles, MI
08/23/20
It was a really awesome experience. The presentation of the kit was nice and the portion sizes were really generous. We had a lot of leftovers.
Alyssa S. - Stevensville, MI
08/23/20
I thought the delivery process of the ingredients was excellent, well thought out and such. Stephanie’s personality was very welcoming in her home - it made it feel very intimate and I loved the final product.
Kelly B. - Jacksonville Beach, FL
09/01/20
We sent this to my parents as an anniversary gift and they loved it. Said it tasted as good as going to the Girl and the Goat in person.
John C. - Hull, MA
08/26/20
The meal kit from Girl and The Goat was delicious, well packaged and explicit instructions for prepping, cooking and plating.
Judy C. - Missoula, MT
08/31/20
The food that arrived for folks on time was delicious, plentiful and well worth the investment! Two thumbs up on Girl and the Goat.
Brian C. - Lawrenceville, GA
09/01/20
Items were well-packed, food was delicious and preparation instructions were clear. I also really appreciated receiving a full bottle of Southeast Asian sauce to use for later, rather than a small ramekin!
Jennifer B. - Durham, NC
04/09/21
The meal was excellent, with a great combination of flavors. Preparation was easy. Perfect dinner for Easter, felt like I was in the Holy Land.
Karen F. - Pleasant Plains, IL
04/05/21
Fast shipping, safe and effective food storage/prep, perfect portions, and absolutely delicious end result
Caitlin H. - Arlington, VA
04/03/21
The product quality was fantastic and delivered quickly. Items were still very cold when shipped all the way to California.
Brian H. - Roseville, CA
03/10/21
I just LOVED cooking with Stephanie Izard. The food was out of this world, easy to make and follow along with, too. Plus, it was great to hear Stephanie's cooking stories and travels around the world. I would definitely do another cook with her or any of the other amazing chefs on Goldbelly!
Jenny G. - Phoenix, AZ
03/10/21
All of the amazing sauces, the pre-made empanada dough and scallion pancake, the royal icing, the other measured ingredients...made for an incredible delicious and actually achievable meal! It's one of the best I've done. I really really really appreciated how everything was shipped. I also love Stephanie Izard and Girl & the Goat in general. Can't wait to do it again.
Victoria R. - Carle Place, NY
03/10/21
The food was packaged well, got here cold, and all was fresh. The class was great. I loved it.
Myrna P. - Pittsburgh, PA
03/10/21
Everything was delivered on time, and the class was amazing! This was a gift for my sister and she absolutely loved it.
Victoria C. - Staten Island, NY
02/22/21
Love the ease of the food classes with the delivered box of supplies! Has really helped us stay connected tot he food we love and support the chefs and food industry during this time of hardship.
Melissa W. - Sylva, NC
02/18/21
The Meal Kits from the Girl and the Goat are literally one of the best things available online right now. We've done two regular meal kits and two cook alongs, and we can't get enough of what Stephanie and her team creates. They have all been spectacular. Well thought out. Beautifully packaged. Challenging enough for a foodie/amateur chef like me while still being very easy to follow and execute. Delicious. And great portions. A wonderful value for your money and time. Girl and the Goat on Goldbelly is now our go-to for Pandemic at home Date Night.
Tanya B. - Highland Park, NJ
02/17/21
Dinner turned out great and we had fun making it! We have taken two of the Girl and Goat classes and this was similar with no teacher.
Richard G. - Chesterfield, MO
04/03/21
The ingredients were received thoughtfully packed, fresh, with ice still intact. The printed material created excitement and was very helpful for preparation. It is a pleasure watching Stephanie in the kitchen. Although I could not follow along at her speed, I enjoyed watching the presentation, then resumed cooking after.
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03/30/21
The live class was so awesome and the food was just delicious. Stephanie is amazing and you should do live classes with her more often! I can't wait to do another.
Julie F. - Hanover, MA
03/11/21
Basically everything. The food was amazing, and the the instructions were pretty thorough, happy with the box!
Kym N. - Union City, NJ
04/02/21
I am using the spices and liquid marinades on everything. and they make all dishes ( especially veggies) taste so much better!
Linda P. - Montebello, CA
03/28/21
The food was great and the Zoom class with Stephanie was super fun! We really loved the concept of it, and we were able to Zoom with family (who were also in the cooking class) afterwards while we enjoyed the dinner that we just cooked.
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03/04/21